HERB & CHILLI SALT ON STEAMED ASPARAGUS

In a mortar and pestle or spice grinder, mix together the sea salt, kaffir lime leaf powder, dried herbs, cayenne, chilli flakes, sesame seeds and black peppercorns until well combined.

Heat a shallow sauté pan or frying pan with water and place a bamboo steamer over the boiling water. Trim the asparagus ends. Place the asparagus in the steamer and cook until tender, about 4 minutes. Remove and refresh in ice cold water. Drain and pat dry using a paper towel.

To serve drizzle with a little sesame oil and lime juice. Sprinkle over some of the herb and chilli salt to taste and serve.

ASPARAGUS

A springtime favourite and super versatile too, asparagus is considered a culinary delight for New Zealanders up and down the country.

• wb_sunny Sept – Dec
• grass Chertsey
• check Good source of Folate
• check Source of Niacin (Vitamin B3) & Potassium
• check Source of Vitamin C, Riboflavin (Vitamin B2) & Thiamin (Vitamin B1)

• 2x 200g bunches LeaderBrand Asparagus
• ½ cup sea salt
• 1 tsp kaffir lime leaf powder, optional
• 1 tbsp dried chives or dried mint
• ¼ tsp ground cayenne
• 1 tbsp sesame seeds
• 1 tsp chilli flakes
• ¼ tsp ground black pepper
• ¼ cup sesame oil
• To serve, lime wedges